This will be the EASIEST Caramel Apple Cheesecake Pie Recipe you'll ever make in your life - I promise! Using a simple graham cracker crust, canned apple pie filling, cream cheese, and caramel sundae sauce, you get the best of both worlds - caramel apple pie and cheesecake in one delicious dessert. You will love this wonderful combination of flavors in this caramel apple cheesecake pie.
If you're looking for a simple dessert for a weeknight evening or to take along to a potluck, or even a Thanksgiving pie alternative, this is a delicious dessert idea! This recipe is popular in the fall when apples are being harvested and during the holiday season. However, it's great any time of the year! This can be made lactose-free and WW friendly.
Jump to:
- Why You’ll Love This Caramel Apple Pie Cheesecake
- 🥘Ingredient in Apple Cheesecake Pie
- 🥘Ingredient Notes
- Variations & Substitutions
- 🔪How to Make Caramel Apple Cheesecake Pie
- 🥗 Meals that go with Apple Cheesecake Pie
- Top tip
- 🌡️Storage
- 👪 Serving Size
- 📋More Apple Desserts
- 📋 Easy Caramel Apple Cheesecake Pie Recipe
Why You’ll Love This Caramel Apple Pie Cheesecake
- It's dead easy!
- You get the best of both worlds- apple pie AND cheesecake!
- You don't need to make pastry or even a graham cracker crust - you can use a store-bought graham cracker crust!
- No making caramel sauce - using store-bought caramel sundae sauce makes this even simpler!
- It's a great last-minute dessert or can be made in advance, as it only needs a couple of hours of refrigeration.
This Caramel Apple Pie Cheesecake recipe was adapted from a recipe in an old cookbook that my Grandma gave me over 25 years ago.
🥘Ingredient in Apple Cheesecake Pie
You'll need the following ingredients for this recipe:
🥘Ingredient Notes
- Canned apple pie filling. This is quick and easy to use and hence, the reason I use it in this recipe. (*I use E.D. Smith). However, you can opt for a homemade apple pie filling instead.
- Graham wafer crust. This makes it taste more like a cheesecake and store-bought is easier. However, you can make your own with graham cracker crumbs if you prefer.
- Cream cheese. * I use light/low-fat cream cheese, but you could use regular or fat-free.
- Caramel sundae sauce. This is a quick and easy way to use * I use Smuckers
- Pecan halves. Pecan halves make a great garnish and give this cheesecake pie a nice crunch!
- Fresh apple. Although it is optional, the fresh apple gives this cheesecake apple pie a fresh taste, great texture, and makes a nice garnish.
*See recipe card for quantities
Variations & Substitutions
- Lactose -free: use lactose-free cream cheese, lactose-free caramel sauce (you can buy or make it) and use vegan margarine when making your graham cracker crust
- WW friendlier: use fat- free cream cheese, a light margarine (for graham cracker crust) and my WW friendly apple topping instead of canned pie filling. And if you want to reduce the points (and you're okay with using artificial sweeteners) use a sugar-free caramel sauce and a sugar substitute.
- Apple pie filling: You can use homemade apple pie filling instead of canned
- Graham cracker crust: You can make your own by grinding up graham crackers in a food processor or using graham cracker crumbs, or simply use a store-bought graham cracker crust
- Sugar: you could use brown sugar instead of white sugar
- Caramel Sauce: I use a store-bought caramel sundae sauce. However, you can improve store-bought caramel sauce- see how HERE! You could also use a homemade caramel sauce.
🔪How to Make Caramel Apple Cheesecake Pie
The great thing about this cheesecake pie is that you do NOT have to do a water bath (it's not necessary)!
- Preheat oven to 350 degrees F/176 degrees C
- Reserve ¾ cup of apple pie filling from can and set aside.
- Spoon remaining pie filling onto pie crust
In large bowl, mix cream cheese together with sugar and vanilla. Beat with an electric mixer on medium speed until cream cheese mixture is smooth.
If you are using a stand mixer, use the paddle attachment.
Add eggs and beat until smooth.
Pour cheesecake mixture into the pie shell, over apple pie filling.
*NOTE: I ended up removing about ¾ of a cup of cheesecake filling after I took this photo, as it was too full. You can use the excess to make mini cheesecake pies.
Bake cheesecake for 35 minutes or until center is set- the middle should jiggle slightly, but it's best to check internal temperature is 150 degrees F (*See Top Tip).
Cool on wire rack.
Mix reserved apple filling and caramel sauce in saucepan. Heat about 1 minute (over medium-low heat) on stovetop.
Arrange apple slices (wedges, thin) around outside edge of cheesecake. Or you can do this however, you like, ie. in a different pattern
*This is optional (but the fresh apple slices add a nice texture contrast to the cheesecake pie)
Spoon caramel apple pie topping onto cheesecake and spread evenly.
- Decorate with pecan halves on apple wedges.
- Sprinkle center with chopped pecans and arrange apples as shown, if desired (or your decorating preference).
- Refrigerate - serve cold
🥗 Meals that go with Apple Cheesecake Pie
Meals to accompany this Caramel Apple Cheesecake Pie are:
Top tip
Your cheesecake apple pie is done when the center just barely jiggles. Since this can be difficult to judge, the best way to check for doneness is internal temperature, with an instant read thermometer (affiliate link). When inserted into the center of the cheesecake, the thermometer should read 150 degrees F or 65 degrees C.
An instant read thermometer (affiliate link) is a great investment because you can use it in so many recipes; it's great for everything food related!! Use an instant read thermometer to assess the doneness of food without having to cut into it.
It's ideal for:
- breads, freeform loaves, and soft rolls
- meats (pork, chicken, salmon, beef etc)
- grilled food
- roasted food
- air fryer food
- baked desserts
🌡️Storage
Store this Cheesecake Pie in the fridge in an airtight container for up to 3 days. If you're just storing it overnight, you can simply cover it in plastic wrap.
These ingredients don't stand up well to freezing.
👪 Serving Size
This creamy cheesecake pie serves 8. However, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional pie pans.
Because this is not a traditional cheesecake, or pie, for that matter, it doesn't set as firm and does not stay together as well as a typical pie or cheesecake. You may want to serve it in a dessert bowl, instead of a plate. However, if you refrigerate it for several hours, it will hold together better. (I was in a hurry to photograph) so I didn't refrigerate it.
My testers (aka my kids) went crazy for this Caramel Apple Cheesecake recipe and it's now become one of their favorite desserts. Whether you're looking to change up your traditional apple pie or classic cheesecake, you'll love this Caramel Apple Cheesecake Pie! It's the perfect fall dessert.
📋More Apple Desserts
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📋 Easy Caramel Apple Cheesecake Pie Recipe
Ingredients
- 18 ounce - can of apple pie filling
- 9 inch graham cracker pie crust
- 16 ounces cream cheese *softened
- ½ cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ cup caramel sundae sauce
- 20 pecan halves (plus 2 tablespoon chopped pecans)
- 1 apple
Instructions
- Preheat oven to 350 degrees F/176 degrees C.
- Reserve ¾ cup of apple pie filling from can and set aside.
- Spoon remaining pie filling onto pie crust
- In large bowl, beat together cream cheese, sugar and vanilla until smooth.
- Add eggs and beat.
- Beat until combined and smooth.
- Pour cheesecake batter into pie shell, over apple. *I ended up removing about ¾ of a cup after I took this photo, as it was too full. You can use the excess to make mini cheesecake pies.
- Test to see if pie is done by inserting an instant read thermometer (see Top Tip) * the cheesecake should jiggle a little in the middle.
- Bake 35 minutes or until centre is set. Cool
- Mix reserved apple pie filling and caramel sauce in saucepan. Heat about 1 minute (over medium low heat) on stovetop.
- Arrange apple slices (wedges, thin) around outside edge of cheesecake.
- Spoon caramel sauce/apple mixture onto cheesecake and spread evenly.
- Decorate with pecan halves on apple wedges. Sprinkle centre with chopped pecans and arrange apples as shown, if desired (or your decorating preference).
- Refrigerate for at least 2 hours. Serve cold.
- Optional garnish: Top with whipped cream or Cool whip.
Terri GIlson
I combined two classic desserts into one mouthwatering treat with this Caramel Apple Cheesecake Pie! The fact that it comes from my grandmother's old cookbook makes it even more special. My family devours this in no time, especially during apple season or the holidays.